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Stomach ache fatigue and nausea


Catherine pearl

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Catherine pearl Rookie

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Scott Adams Grand Master

Are you diagnosed with celiac disease? Can you give us more information?

Catherine pearl Rookie

Hi yes was diagnosed 2 years ago  symptoms have been ongoing for around 6 wks now also have weight loss, follow gluten free diet as much as possible  symptoms are debilitating any ideas greatly appreciated thanks 

trents Grand Master

"follow gluten free diet as much as possible" I think is the key here. Sounds like you are not consistent in eating gluten free. My input is that this needs to change to where you are totally gluten free on a consistent basis. Every lapse is a setback to healing. The goal should not be to eat a low gluten diet but to eat a gluten free diet. You need to get serious about this. https://www.celiac.com/celiac-disease/the-gluten-free-diet-101-a-beginners-guide-to-going-gluten-free-r1640/

Beverage Proficient

I agree with @trents  You'll have much better results with a no gluten diet. 

Also consider other sources that could possibly be sneaking in that may not be so obvious as eating it. I've had some surprise glutenenings by petting pets that eat gluten (they lick themselves and then you pet them, and then it's on your hands).

The doc that diagnosed me really emphasized that eyes, ears, nose, and throat all lead to the same place, so be aware of possible airborne gluten.  I got really sick feeding my neighbor's chickens (grains in the feed, the chickens kick it up and it's in the air, I breathe it in, nose drains down to stomach...). Also home projects got me, cutting plywood and demo of old plaster board that possibly have wheat in the glues that hold them together. 

It's not easy, but it does get easier.  You'll feel better with staying gluten free.

knitty kitty Grand Master

Gastrointestinal Beriberi symptoms are fatigue, nausea, stomach ache, abdominal pain, and unintended weight loss.  I know from personal experience.  My doctors weren't familiar with gastrointestinal beriberi.   It is caused by a deficiency in Vitamin B 1  Thiamine.   I took over-the-counter Thiamine supplements (Benfotiamine) and felt much better quickly.  Thiamine is water soluble (pee it away if not needed) and nontoxic.  It doesn't hurt to try.  A hot water bottle helps, too.

 

Thiamine deficiency disorders: a clinical perspective

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8451766/

Gastrointestinal beriberi: a forme fruste of Wernicke’s encephalopathy?

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6040496/

 

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    • catnapt
      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
    • xxnonamexx
      What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks
    • trents
      I would not think store bought yogurt would contain gluten unless it possibly could be through an added flavoring or coloring ingredient. Otherwise, it should be naturally gluten free.  Keep in mind that some companies are capitalizing on people's fears and ignorance (nothing personal intended) by labeling foods "gluten free" that are just that way by the nature of what they are. They are hoping to create a marketing edge over their competitors by adding "gluten free" because they know it may catch attention of those new to the celiac/gluten sensitivity experience without having to cost them anything in the way of changing their manufacturing process or doing testing.
    • trents
      I believe the GFCO does use a common logo for certified gluten free products (those containing not more that 10ppm of gluten) but nothing universal yet from the FDA for standard gluten free products (those containing not more that 20ppm). 
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